Intrauterine growth restricted (IUGR) pigs are characterized by high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. However, little is known about the post-weaning performance and meat quality of the IUGR pigs. The aim of this study was to compare normal pigs and pigs with IUGR from birth until slaughter, also with respect to their meat quality. Pigs with the IUGR achieved lower slaughter weight but did not differ significantly from normal pigs in terms of their meat content. The IUGR did not negatively affect the culinary quality of the obtained meat, including its content of basic chemical components and energy value, as well as hardness, chewiness, cohesiveness, elasticity, and penetration force. The meat of the IUGR pigs, when compared to the meat of normal pigs, was characterized by higher pH, lower EC (Electrical Conductivity) and drip loss; it was also tenderer and obtained higher scores in sensory evaluation of taste, smell, and general desirability. Therefore, such raw material can be appreciated by the consumers and can be used for the production of culinary portions similarly to the raw material obtained from normal pigs.

中文翻译：

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宫内生长受限猪的性能和肉品质

宫内生长受限（IUGR）猪的特征是围产期死亡率高，内部器官，脂肪和肌肉组织功能异常。但是，对于IUGR猪的断奶后性能和肉品质知之甚少。这项研究的目的是比较正常猪和从出生到被屠宰的IUGR猪，以及肉的质量。装有IUGR的猪的屠宰体重较低，但在肉含量方面与普通猪没有显着差异。IUGR不会对所得肉的烹饪质量产生负面影响，包括其基本化学成分和能量值以及硬度，耐嚼性，内聚性，弹性和穿透力。与普通猪的肉相比，IUGR猪的肉具有较高的pH值，较低的EC（电导率）和滴水损失；它的味道，气味和一般合意性也较嫩，在感官评估中获得了较高的分数。因此，这种原材料可以被消费者所理解，并且可以类似于从普通猪获得的原材料用于烹饪部分的生产。